Strawberries and Cream Ice Cream Bars (vegan)
Cool down with these dreamy Strawberries and Cream Ice Cream Bars—your new favorite dairy-free summer treat. Made with simple ingredients and three irresistible layers, these bars are creamy, refreshing, and completely vegan. Say hello to your go-to frozen dessert all summer long!
Hot summer days spent splashing in our backyard pool call for something sweet, cold, and refreshing. I’m always on the hunt for better-for-you frozen treats, and these vegan Strawberries and Cream Ice Cream Bars check all the boxes—cooling, creamy, and made with simple ingredients. My girls ask for them on repeat, and I feel good saying yes!
Spotlight on These Strawberries and Cream Ice Cream Bars
Spotlight on These Strawberries and Cream Ice Cream Bars
- Seriously delicious: These vegan ice cream bars are a total hit! I’m not kidding when I say your whole family will be reaching for one daily. They’re that irresistible.
- Dairy-free & made with real ingredients: The creamy coconut whip adds a dreamy texture, while the sweet date and rich chocolate layers keep things wholesome and 100% plant-based.
- Perfect for meal prep: This recipe makes a generous batch, about 25 bars, so you’ll have a freezer stocked with grab-and-go treats that last for days.
- A summer party favorite: Hosting a BBQ or pool day? These dairy-free ice cream bars are the ultimate crowd-pleaser and a refreshing way to beat the heat.
- Simple to make: No complicated steps here, just a few layers, a little chill time, and you’ve got a homemade frozen dessert that’s so worth it.
The Ingredients
For the first layer, you will need the following:
Almond flour: This naturally gluten-free flour creates the perfect soft and sturdy base for these bars.
Cacao powder: While cocoa powder works, I recommend cacao for its rich chocolate flavor and added nutritional value.
Maple syrup: A natural sweetener that brings just the right amount of sweetness without any refined sugar.
Coconut oil: Use a high-quality, unrefined coconut oil to help the layer bind and set properly.
For the second layer, you will need the following:
Cashews: Soak them overnight until soft for the creamiest texture. (See below for a quick-soak shortcut.)
Medjool dates: Soft, sweet, and packed with fiber. Let them sit out if they’ve been refrigerated to make blending easier.
Water: Use just the right amount to blend everything smoothly into a creamy filling.
Fresh strawberries: These fresh berries add fruity flavor and the signature strawberries-and-cream vibe.
Vanilla extract: A splash of vanilla brings out the sweetness and gives this layer that creamy, dreamy flavor.
For the third top layer, you will need the following:
A container of dairy-free Coconut Cool Whip: Use any plant-based variety you love. Make sure it’s thawed in the fridge.
Freeze-dried strawberries: Optional, but highly recommended for a fun crunchy topping and extra strawberry flavor.
Soaking overnight gives the creamiest texture, but if you’re short on time, you can quick-soak cashews by pouring boiling water over them and letting them sit for 30 minutes.
Yes, these bars are naturally gluten-free, as long as your coconut whip and other ingredients are certified gluten-free.
The night before, make sure your dates are left on the counter, your cashews are soaking in a bowl of water, and the Cool Whip has been transferred from the freezer to the fridge.
The Instructions
Step one: Line an 8×8 square glass, stainless steel, or ceramic dish with parchment paper.
Step two: To make the bottom chocolate layer, place all of the ingredients into a bowl, including: almond flour, cacao powder, maple syrup, coconut oil, and salt. Use a spatula to stir it all together until you have a dough.
Step three: Transfer the chocolate dough to the lined square dish and press it into an even layer, covering the entire dish. *Use your hands and optionally a piece of parchment paper to avoid it sticking. And, set the dish aside.
Step four: To make the middle strawberry layer, add all of the ingredients to the base of a high-speed blender and blend until smooth and creamy. This includes: cashews, Medjool dates, vanilla, water, salt, and strawberries. Pour it onto the chocolate layer and use a spatula to spread it into an even layer.
Step five: Cover the dish with parchment paper and transfer to the freezer overnight or at least 6 hours. *Make sure the dish is lying flat so the layers freeze flat.
If you do not have time to freeze, go ahead and carefully skip to the next step.
Step six: Spread one container of Dairy-free Cool Whip over the top in one even layer. Sprinkle the top with crushed freeze-dried strawberries. Replace the cover and transfer to the freezer again overnight or at least 12 hours.
Step seven: Remove the dish from the freezer and let it sit at room temperature for about 20 minutes to slightly soften. Carefully lift the frozen treat by pulling up on the parchment paper and transfer it to a cutting board. Using a long, sharp knife, slice the bars into 5 columns by 5 rows, creating 25 perfectly portioned squares.
For clean, precise cuts, warm the knife under hot water, wipe it dry, and clean the blade between each slice.
Storage
Store the ice cream bars in an airtight container or the original dish with plastic wrap in the freezer for up to one month. These bars cannot sit out at room temperature or be stored in the fridge.
Always allow the bars to thaw for about 5-10 minutes before enjoying from the freezer.
Tips + Modifications
You can certainly remove the top layer of plant-based cool whip for a totally raw and wholesome treat. I prefer the added creamy layer though.
Make sure you are working with soft dates, soaked cashews, and thawed Cool Whip.
These ice cream bars must be frozen and cannot be stored in the fridge.
When prepping the 8×8 dish with parchment paper, I recommend lightly spraying the dish with coconut oil spray and then placing the parchment paper down. This will help the parchment paper stay in place and help easily lift the bars from the dish.
To quickly soften the dates or cashews, place them in a bowl of hot water for 30 minutes.
More Strawberry Treats To Try
Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate
Strawberry Chocolate Peanut Butter Chewy Granola Bars
Strawberries and Cream Vegan Cookies
Strawberry White Chocolate High Protein Pudding
Strawberries and Cream Ice Cream Bars (vegan)
Equipment
- 1 8×8 square dish, lined with parchment paper
- 1 high speed blender
- 1 medium mixing bowl
Ingredients
For the bottom chocolate layer
- 1 cup almond flour
- ½ cup cacao powder
- ¼ cup maple syrup
- 2½ tablespoons coconut oil, melted, and slightly cooled
- ¼ teaspoon salt
For the middle date layer
- 1 cup softened cashews *soak in water overnight
- 1 cup chopped fresh strawberries
- 10 Medjool dates, softened and pitted
- 1 teaspoon pure vanilla extract
- 1 cup filtered water
- pinch of salt
For the top Cool Whip layer
- 10 ounces coconut cool whip *or one container
- 2 tablespoons freeze-dried strawberries, crumbled
Instructions
- Line an 8×8 square glass, stainless steel, or ceramic dish with parchment paper.
- To make the bottom chocolate layer, place all of the ingredients into a bowl, including: almond flour, cacao powder, maple syrup, coconut oil, and salt. Use a spatula to stir it all together until you have a dough.
- Transfer the chocolate dough to the lined square dish and press it into an even layer, covering the entire dish. *Use your hands and optionally a piece of parchment paper to avoid it sticking. And, set the dish aside.
- To make the middle strawberry layer, add all of the ingredients to the base of a high-speed blender and blend until smooth and creamy. This includes: cashews, Medjool dates, vanilla, water, salt, and strawberries. Pour it onto the chocolate layer and use a spatula to spread it into an even layer.
- Cover the dish with parchment paper and transfer to the freezer overnight or at least 6 hours. *Make sure the dish is lying flat so the layers freeze flat. If you do not have time to freeze, go ahead and carefully skip to the next step.
- Spread one container of Dairy-free Cool Whip over the top in one even layer. Sprinkle the top with crushed freeze-dried strawberries. Replace the cover and transfer to the freezer again overnight or at least 12 hours.
- Remove the dish from the freezer and let it sit at room temperature for about 20 minutes to slightly soften. Carefully lift the frozen treat by pulling up on the parchment paper and transfer it to a cutting board. Using a long, sharp knife, slice the bars into 5 columns by 5 rows, creating 25 perfectly portioned squares. For clean, precise cuts, warm the knife under hot water, wipe it dry, and clean the blade between each slice.
